Vicki Denig is a wine and travel journalist who divides her time between New York and Paris. She is a certified wine specialist who has worked in the wine trade since 2013. The techniques used to ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...

When you think of fermentation, spicy kimchi, a morning dollop of kefir, or a cold bottle of strawberry kombucha probably come to mind. Although tangy and seemingly alive with flavor, beneath the ...

Kimchi, a fermented vegetable dish, is gaining scientific recognition for its immune-boosting properties. Its rich fiber, ...